Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of Extraction Method for the Quantitative Analysis of Gallic Acid from Cornus officinallis

산수유로부터 gallic acid 추출 및 HPLC에 의한 정량분석

  • Jang, Mi (Korea Ginseng Center for Most Valuable Products & Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Kim, Yeon-Ju (Korea Ginseng Center for Most Valuable Products & Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Min, Jin-Woo (Korea Ginseng Center for Most Valuable Products & Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Yang, Deok-Chun (Korea Ginseng Center for Most Valuable Products & Ginseng Genetic Resource Bank, Kyung Hee University)
  • 장미 (경희대학교 고려인삼명품화사업단 및 인삼유전자원소재은행) ;
  • 김연주 (경희대학교 고려인삼명품화사업단 및 인삼유전자원소재은행) ;
  • 민진우 (경희대학교 고려인삼명품화사업단 및 인삼유전자원소재은행) ;
  • 양덕춘 (경희대학교 고려인삼명품화사업단 및 인삼유전자원소재은행)
  • Published : 2009.10.31
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Abstract

Cornus fructus has been used as a tonic, astringent, and haemostatic agent in Korea, China, and Japan. In this study, the fruit of Cornus officinalis was treated with different osmotic pressures, pH values, heat, and ethanol percentages in order to establish optimum extraction conditions for gallic acid, an example of a hydrolyzable tannin. The extract was analyzed by HPLC and LC-MS/MS to identify the gallic acid. As a result, the highest extraction rate of gallic acid (1.57 mg/g) occurred when the Cornus fructus was extracted with 100% ethanol for 1 hr at $80^{\circ}C$. Also, when it was treated with 70% ethanol for 24 and 48 hr, contents of gallic acid were 1.35 and 1.50 mg/g, respectively.

떫은 맛을 내며 항산화 물질 등으로 알려진 tannin 류의 gallic acid 추출 최적 조건을 검색하기 위해 삼투압, pH, 열처리, 주정 함량을 달리하여 추출 조건 별로 gallic acid 함량을 조사하였다. NaCl 농도를 이용한 삼투압 작용은 gallic acid 추출에 큰 영향을 주지 않는 것으로 사료되며 추출 용매의 pH가 3.0에서 6.0으로 갈수록 gallic acid 함량이 증가하다가 pH 7.0에서 gallic acid 함량이 감소되는 경향을 나타내었다. $80^{\circ}C$에서 다양한 주정 농도로 1시간 동안 환류 추출한 경우 주정의 농도가 높을수록 gallic acid 함량이 유의적으로 증가하였고 산수유 과육을 일정한 온도($37^{\circ}C$)에서 주정 농도 별로 12, 24, 48시간 침지 하여 추출한 결과 침지 시간과 주정 농도가 증가할수록 gallic acid 함량도 증가하였지만 주정의 농도가 70-80% 이후에는 오히려 gallic acid의 추출 효율이 감소되는 경향을 나타내었다. 따라서 산수유로부터 gallic acid 의 추출 최적 조건으로는 산수유 과육을 $37^{\circ}C$에서 침지 시주정 70%로 48시간 추출한 경우 gallic acid 함량이 높았고, 환류 추출의 경우 $80^{\circ}C$에서 주정 100%로 1시간 열처리 하였을 때 상대적으로 gallic acid 함량이 높게 나타났다. 본 실험 결과 산수유 과육으로부터 떫은 맛을 내는 gallic acid의 추출률은 주정의 농도와 온도, 추출 시간에 영향을 받는 것으로 사료된다.

Keywords

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